Nutritional and Toxicological Consequences of Food Processing

  • Mendel Friedman

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 289)

Table of contents

  1. Front Matter
    Pages i-xi
  2. E. Quattrucci, R. Walker
    Pages 1-9
  3. A. John Swallow
    Pages 11-31
  4. Eduardo Silva, Marta Salim-Hanna, Ana M. Edwards, M. Inés Becker, Alfredo E. De Ioannes
    Pages 33-48
  5. Jean Adrian, Régine Frangne
    Pages 49-59
  6. Annie Poiffait, Jean Adrian
    Pages 61-73
  7. Margaretha Jägerstad, Kerstin Skog
    Pages 83-105
  8. Nicola Loprieno, Guido Boncristiani, Gregorio Loprieno
    Pages 115-131
  9. J. S. Felton, M. K. Knize, K. W. Turteltaub, M. H. Buonarati, R. T. Taylor, M. Vanderlaan et al.
    Pages 133-133
  10. R. T. Taylor, E. Fultz, M. G. Knize, J. S. Felton
    Pages 135-135
  11. J. H. Weisburger
    Pages 137-151
  12. Christopher A. Bradfield, Leonard F. Bjeldanes
    Pages 153-163
  13. Mendel Friedman
    Pages 171-215
  14. B. L. Wedzicha, I. Bellion, S. J. Goddard
    Pages 217-236
  15. M. W. Pariza, Y. L. Ha, H. Benjamin, J. T. Sword, A. Grüter, S. F. Chin et al.
    Pages 269-272
  16. R. Djurtoft, H. S. Pedersen, B. Aabin, V. Barkholt
    Pages 281-293
  17. R. Jost, J. C. Monti, J. J. Pahud
    Pages 309-320
  18. David L. Brandon, Anne H. Bates, Mendel Friedman
    Pages 321-337
  19. Mendel Friedman, David L. Brandon, Anne H. Bates, Theodore Hymowitz
    Pages 339-361
  20. Helmut F. Erbersdobler, Michael Lohmann, Karin Buhl
    Pages 363-370
  21. Rickard E. Öste
    Pages 371-388
  22. Mendel Friedman, Paul-Andre Finot
    Pages 415-445
  23. Jeanne I. Rader
    Pages 509-524
  24. Back Matter
    Pages 525-541

About this book


A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins. These methods include baking, broiling, cooking, freezing, frying, and roasting. Many such efforts have both beneficial and harmful effects. It is a paradox of nature that the processing of foods can improve nutrition, quality, safety, and taste, and yet occasionally lead to the formation of anti-nutritional and toxic compounds. These multifaceted consequences of food processing arise from molecular interactions among nutrients with each other and with other food ingredients. Since beneficial and adverse effects of food processing are of increasing importance to food science, nutrition, and human health, and since many of the compounds formed have been shown to be potent carcinogens and growth inhibitors in animals, I organized a symposium broadly concerned with the nutritional and toxicological consequences of food processing. The symposium was sponsored by the American Institute of Nutrition (AIN) -Federation of American Societies for Experimental Biology (FASEB) for its annual meeting in Washington, D.C., April 1-5, 1990. Invited speakers were asked to develop at least one of the following topics: 1. Nutrient-nonnutrient interactions between amino acids, proteins, carbohydrates, lipids, minerals, vitamins, tannins, fiber, natural toxicants, etc. 2. Effects of radiation. 3. Thermally induced formation of dietary mutagens, antimutagens, carcinogens, anticarcinogens, antioxidants, and growth inhibitors. 4. Effects of pH on nutritional value and safety.


Carotenoids Lipid Niacin Nutrition Oxidation Riboflavin Vitamin Vitamin A allergy cancer cancer prevention enzymes food safety metabolism soy

Editors and affiliations

  • Mendel Friedman
    • 1
  1. 1.U.S. Department of AgricultureAlbanyUSA

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1991
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4899-2628-9
  • Online ISBN 978-1-4899-2626-5
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site
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